Curry corn chowder with chicken

 Curry corn chowder with chicken

Ingredients 

1 tablespoon                                                       Coconut oil

3                                                                            Cooked ears of corn  (1) see note.

1                                                                            Carrot 

1                                                                            Scallion 

2 cloves                                                               Garlic

2 teaspoons                                                        Curry powder 

1/2 teaspoon                                                      Kosher salt

1/8 teaspoon                                                      Cayenne pepper 

1                                                                           Tomato diced

3 cups                                                                  Vegetable stock 

1 can                                                                    Coconut milk

1 tablespoon                                                      Parsley

1 tablespoon                                                      No sugar coconut shaves for garnish

Directions 

Saute the carrot 5 minutes in 1 tablespoon of coconut oil.  Add the scallion, 2 cloves of garlic, 2 teaspoons of curry powder,  1/2 teaspoon of salt and 1/8 teaspoon of cayenne and let cook 30 seconds. Add the tomaote (reserve 2 slices for garnish), 3 cups of stock and the coconut milk.

Cut off the kernels from the cobs and add them to the pot reserving 1/3 of the kernels.  Add the cobs too.   Bring to a boil, turn off the heat and cover.

Cook your protein which could be pan fried tofu to make it vegan.

Cook 2 chicken breasts in oil.  Season with salt, pepper, curry powder and red pepper flakes to taste.  Cook 5 to 6 minutes on each side on medium high heat.  Turn down to medium low, cover and cook 5 to 6 minutes on each side. 

Remove the cobs from the chowder, puree in a blender.  Serve with the protein of your choice. 

It looks better with the chicken sliced but it is easier to eat when cubed.  Garnish with the reserved kernels and diced tomatoes and coconut shaves. 

 

Note:

(1) I cook each ears of corn in the microwave 2 minutes and 22 seconds with the husks (you might have to cut it a little to allow it to turn).  While it's hot, using an oven mitten, cut off  the bottom end 1 1/2 inch.  Holding the silk part, wiggle and let the corn sliping off clean.

Let me know if you try it.